Meat Treated With Carbon Monoxide to Keep Meat Looking Fresh

The more research I do the less appealing meat is becoming to me.  I can't believe what our government allows to be in the meat we're eating. 

The Agriculture Department in 2004 gave the green light to using carbon monoxide gas to keep older cuts of meat looking red and fresh, even though scientists at the two companies promoting the technology had questioned the validity of their own safety tests.

FDA officials stand by their decision to categorize the gas as "generally recognized as safe," or GRAS, for use on red meat, chicken and tuna -- a category that allows companies to bypass a public regulatory review.

Here are some news reports to check out:

CBS news report on meat treated with carbon monoxide...scroll to 3 min and 30 seconds to see

CNN report on meat treated with carbon monoxide


Here are some articles to read:
http://www.usatoday.com/money/industries/food/2007-10-30-kalsec-meat-carbon-monoxide_N.htm

http://www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111302016.html

http://en.wikipedia.org/wiki/Carbon_monoxide